why make this recipe
Bibimbap is a delicious and vibrant Korean dish that combines rice with vegetables, meat, and a spicy sauce. It is not only colorful but also healthy, as it showcases a variety of fresh ingredients. Making Bibimbap allows you to customize the flavors to your liking, making it a perfect meal for everyone in the family. Plus, it’s a fun dish to prepare and serve!
how to make Bibimbap
Ingredients:
- 4 cups cooked white rice (preferably short grain)
- 4 eggs
- 2 tsp sesame seeds
- 250 g/8oz beef tenderloin or thick steak (very finely sliced)
- 1/4 green apple (grated using a box grater)
- 3 garlic cloves (minced)
- 1 tbsp soy sauce (light or all-purpose)
- 1 tbsp honey (or brown sugar)
- 2 tsp sesame oil (toasted)
- 2 large carrots (cut into 5 x 0.5 cm batons)
- 2 large zucchini (cut into 5 x 0.5 cm batons)
- 1 bunch of spinach (cut into 5 cm lengths)
- 8 large dried shiitake mushrooms
- 4 cups bean sprouts
- 2 tsp garlic (minced)
- 8 tsp vegetable oil (separated)
- 1/2 tsp salt
- 1.5 tsp soy sauce (light or all-purpose)
- 1/4 tsp fish sauce (sub soy)
- 1/4 tsp white sugar
- 4 tbsp gochujang paste
- 2 tbsp mirin
- 2 tbsp rice vinegar
- 1.5 tsp soy sauce (light or all-purpose)
- 3 tsp white sugar
- 1 garlic clove (finely grated)
- 2.5 tsp sesame oil (toasted)
Directions:
Bibimbap Sauce:
In a bowl, mix 4 tablespoons of gochujang paste, 2 tablespoons of mirin, 2 tablespoons of rice vinegar, 1.5 teaspoons of soy sauce, 3 teaspoons of white sugar, and 1 finely grated garlic clove. Stir well and set aside.
Marinated Beef:
In another bowl, combine the sliced beef, 1 tablespoon of soy sauce, 1 tablespoon of honey, and 2 teaspoons of minced garlic. Let it marinate for about 30 minutes.
Prepare Vegetables:
Prepare all your vegetables by washing and cutting them as described in the ingredients section.
Cook Vegetables:
In a large pan, heat 8 teaspoons of vegetable oil over medium heat. Start by cooking the carrots for 2-3 minutes until a bit soft, then add the zucchini and shiitake mushrooms, cooking for another 3 minutes. Remove these veggies and cook the spinach and bean sprouts separately until just wilted. Season each vegetable with a little salt while cooking.
Assemble:
In a bowl, place a serving of cooked white rice. Arrange the cooked vegetables and marinated beef on top. Fry an egg sunny-side-up and gently place it on top of your bowl. Drizzle with the prepared Bibimbap sauce and sprinkle with sesame seeds before serving.
how to serve Bibimbap
Serve Bibimbap hot in individual bowls. Encourage everyone to mix their ingredients together before eating to enjoy a burst of flavors in every bite.
how to store Bibimbap
If you have leftovers, store them in an airtight container in the refrigerator. The cooked components should stay fresh for up to three days. It’s best to keep the rice and vegetables separate to maintain their textures.
tips to make Bibimbap
- Use day-old rice if you can; it holds its shape better when mixed with other ingredients.
- You can adjust the spiciness of the dish by adding more or less gochujang sauce.
- Feel free to include any other vegetables you enjoy, like bell peppers or mushrooms.
- Fry the egg to your liking; some prefer it fully cooked, while others like it runny.
variation
You can create a vegetarian version of Bibimbap by omitting the beef and adding extra tofu or more varieties of vegetables. For a spicy kick, add chili flakes or more gochujang.
FAQs
1. Can I use brown rice instead of white rice?
Yes, you can use brown rice, but it might change the texture a bit. Make sure it’s thoroughly cooked and fluffed up.
2. What can I use instead of gochujang?
If you don’t have gochujang, you can use a mix of red chili paste with a bit of honey for sweetness or even sriracha for heat.
3. Can I make Bibimbap ahead of time?
Yes, you can prepare the components ahead of time. Just assemble and heat everything before serving.
Bibimbap
Ingredients
For the Bibimbap Sauce
- 4 tbsp gochujang paste
- 2 tbsp mirin
- 2 tbsp rice vinegar
- 1.5 tsp soy sauce (light or all-purpose)
- 3 tsp white sugar
- 1 clove garlic (finely grated)
For the Marinated Beef
- 250 g beef tenderloin or thick steak (very finely sliced)
- 1 tbsp soy sauce (light or all-purpose)
- 1 tbsp honey (or brown sugar)
- 2 tsp garlic (minced)
For the Vegetables
- 4 cups cooked white rice (preferably short grain)
- 2 large carrots (cut into 5 x 0.5 cm batons)
- 2 large zucchini (cut into 5 x 0.5 cm batons)
- 1 bunch spinach (cut into 5 cm lengths)
- 4 cups bean sprouts
- 8 large dried shiitake mushrooms
Additional Ingredients
- 2 tsp sesame seeds
- 1/4 piece green apple (grated)
- 8 tsp vegetable oil (separated)
- 1/2 tsp salt
- 1.5 tsp soy sauce (light or all-purpose)
- 1/4 tsp fish sauce (sub soy)
- 1/4 tsp white sugar
- 2.5 tsp sesame oil (toasted)
Instructions
Prepare Bibimbap Sauce
- In a bowl, mix 4 tablespoons of gochujang paste, 2 tablespoons of mirin, 2 tablespoons of rice vinegar, 1.5 teaspoons of soy sauce, 3 teaspoons of white sugar, and 1 finely grated garlic clove. Stir well and set aside.
Marinate Beef
- In another bowl, combine the sliced beef, 1 tablespoon of soy sauce, 1 tablespoon of honey, and 2 teaspoons of minced garlic. Let it marinate for about 30 minutes.
Prepare Vegetables
- Prepare all your vegetables by washing and cutting them as described in the ingredients section.
Cook Vegetables
- In a large pan, heat 8 teaspoons of vegetable oil over medium heat. Start by cooking the carrots for 2-3 minutes until a bit soft, then add the zucchini and shiitake mushrooms, cooking for another 3 minutes.
- Remove these veggies and cook the spinach and bean sprouts separately until just wilted. Season each vegetable with a little salt while cooking.
Assemble Bibimbap
- In a bowl, place a serving of cooked white rice. Arrange the cooked vegetables and marinated beef on top.
- Fry an egg sunny-side-up and gently place it on top of your bowl.
- Drizzle with the prepared Bibimbap sauce and sprinkle with sesame seeds before serving.